durum wheat

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du′rum wheat`

(ˈdʊər əm, ˈdyʊər-)
a wheat, Triticum durum, the grain of which yields flour used in making pasta. Also called du′rum.
[1905–10; < New Latin, the earlier specific name, neuter of Latin dūrus hard]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.durum wheat - wheat with hard dark-colored kernels high in gluten and used for bread and pastadurum wheat - wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America
wheat - annual or biennial grass having erect flower spikes and light brown grains
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References in periodicals archive ?
Bronson and his colleagues grew durum wheat for 2 years using 5 fertilizer rates and 10 irrigation rates to compare yields and how efficiently the wheat used nitrogen.
Most work on durum wheat in connection with the genetic improvement of tolerance to water stress, have given long primary objective of increasing productivity, an approach based on agronomic performance.
Moreover, peanut flour can be particularly beneficial as a pasta ingredient when it is partially substituted for durum wheat flour.
In this study 3 advanced breeding lines and 2 durum wheat cultivar and their F1 crosses have been used as material.
Suitable durum wheat grain features for pasta and macaroni products are amber (yellow) color, vitreous endosperm, hardest grain texture and unique combination of grain protein that favors good pasta cooking quality [8].
A team of Australian scientists bred salt tolerance into a variety of durum wheat that showed improved grain yield by 25 percent on salty soils.
buyers imported 85.43 million bushels of hard red spring and durum wheat from Canada during 2008-09.
AaAa Regarding durum wheat, 170% tariffs were imposed on this product for the June-July 2009 period.
This includes durum wheat, common wheat, rye, sorghum and maize.
But it is Barilla's know how and quality that set it apart; Barilla uses the highest quality durum wheat and the finest quality ingredients combined with a unique quick freeze process designed to give 100% yield on regeneration.
The 14.1 oz (400g) ready-to-cook frozen product is said to be "as good as freshly made." Ingredients are durum wheat flour, durum bran, water, canola oil and salt.